Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
Slowly stream in the coconut oil, whisking consistently until combined.
Add in the baking powder and salt and whisk until combined.
Finally stir in the flour until just incorporated. The batter will be barely lumpy.
Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
Using a butter knife swirl the curd into the batter.
Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
